Using the same skillet you fried the steaks in, pour off the excess oil and add the butter.
Mix together in a small bowl the flour, garlic powder, onion powder, and the salt and pepper.
In a 2 cup measuring cup, pour in the heavy whipping cream (or half & half), and fill to the 2 cup mark with whole milk.
In a separate measuring cup add ½ cup whole milk.
Heat the skillet with the butter on medium high until completely melted.
Add the flour mixture and whisk until golden brown, about 2-3 minutes.
Slow drizzle 2 ½ of milk/cream mixture whisking constantly.
Continue whisking until it becomes smooth and creamy, about 5-7 minutes.
If the gravy still looks too thick, add in a little more milk (but be careful not to add too much, it's easy to thin it, not so easy to thicken it back up).
Taste for seasoning and add more salt & pepper if needed.
Chef's notes: If the gravy still looks too thick, add in a little more milk but be careful not to add too much, it's easy to thin it, not so easy to thicken it back up.